Poblano Chicken Tortilla Soup

Steam rises from a bowl of hearty Poblano Chicken Tortilla Soup, carrying the intoxicating aroma of roasted poblanos, tender chicken, and fragrant Mexican spices. This soul-warming soup strikes the perfect balance between smoky depth and bright, fresh flavors, with crispy tortilla strips providing the ideal textural contrast. Poblano Chicken Tortilla Soup isn’t just another tortilla soup—it’s an elevated version that brings the gentle heat of poblano peppers to this beloved classic. You’ll learn how to layer authentic flavors, achieve the perfect broth consistency, and customize this versatile soup to your taste preferences.

Why You’ll Love This Recipe

This Poblano Chicken Tortilla Soup recipe quickly becomes a family favorite for good reasons. The star ingredient—roasted poblano peppers—adds a distinctive smoky flavor that sets this soup apart from standard chicken tortilla versions. Each spoonful delivers multiple texture experiences: tender shredded chicken, soft vegetables, and the satisfying crunch of homemade tortilla strips.

What makes this soup truly special is its depth of flavor achieved in just one pot and under an hour. The broth strikes the perfect balance—rich and savory yet bright with lime and cilantro. It’s hearty enough to serve as a main course but light enough to enjoy year-round.

Health-conscious cooks will appreciate that this spicy chicken tortilla soup packs impressive nutritional value while delivering authentic Mexican flavors. It’s also incredibly versatile—easily customizable with toppings and adjustable spice levels to please everyone at your table. Whether you’re seeking comfort food with character or an impressive yet easy entertaining option, this soup delivers on all fronts.

Ingredients

For this flavorful Poblano Chicken Tortilla Soup, gather these ingredients:

• 3 large poblano peppers (about 1 cup when roasted and diced)
• 1½ pounds boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 large white onion, diced (about 1½ cups)
• 4 garlic cloves, minced
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano (preferably Mexican)
• 1 teaspoon smoked paprika
• 6 cups chicken broth (low sodium preferred)
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (4 oz) diced green chilies
• 1 cup frozen corn kernels
• 1 can (15 oz) black beans, rinsed and drained
• ¼ cup fresh lime juice (about 2 limes)
• ½ cup chopped fresh cilantro, plus more for garnish
• 8 corn tortillas, cut into strips
• 2 tablespoons vegetable oil (for frying tortilla strips)
• Salt and freshly ground black pepper, to taste

For garnish:

• 1 avocado, diced
• ½ cup Mexican crema or sour cream
• 1 cup shredded Monterey Jack cheese
• 2 limes, cut into wedges
• Extra cilantro leaves

Pro Tips

Achieving restaurant-quality Poblano Chicken Tortilla Soup hinges on a few key techniques. First, properly roasting the poblano peppers is non-negotiable—this develops their complex smoky flavor that forms the backbone of the soup. Place poblanos directly on a gas burner or under a broiler until skin blackens and blisters on all sides. Then seal them in a paper bag for 10 minutes; the steam trapped inside will make the charred skins easy to peel off, revealing the flavorful flesh beneath.

Another game-changing technique is building flavor in stages. Begin by sautéing onions until truly translucent (about 5-7 minutes) before adding garlic and spices. This allows the aromatics to release their essential oils and the spices to bloom, creating a much more complex base than if everything were added at once. Additionally, toast your ground cumin in the hot oil for 30 seconds before adding liquid—this simple step transforms its flavor from dusty to deeply aromatic.

Finally, resist the urge to boil the chicken. Instead, gently simmer it in the broth until just cooked through (165°F internal temperature). This prevents the proteins from tightening excessively, resulting in tender, juicy meat rather than rubbery chicken. For maximum flavor infusion, return the shredded chicken to the soup and let it simmer for at least 10 additional minutes before serving your authentic chicken tortilla soup.

Instructions

Step 1: Prepare the Poblanos

Position your oven rack 6 inches from the broiler and preheat to high. Place poblano peppers on a foil-lined baking sheet and broil for 5-7 minutes per side, rotating until the skin is charred and blistered all over. Transfer the hot peppers to a paper bag, fold to seal, and let steam for 10 minutes. Once cooled, peel away the charred skin, remove stems and seeds, and dice the flesh. The roasted poblanos provide the distinctive smoky backbone of your Poblano Chicken Tortilla Soup.

Step 2: Make Tortilla Strips

Preheat your oven to 375°F. Cut corn tortillas into ¼-inch strips, toss with 1 tablespoon oil and a pinch of salt, then spread in a single layer on a baking sheet. Bake for 12-15 minutes, tossing halfway through, until golden and crisp. These homemade strips deliver far superior crunch and flavor compared to store-bought versions.

Step 3: Build the Soup Base

Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium heat. Add diced onion with a pinch of salt and sauté until soft and translucent, about 5 minutes. Stir in minced garlic, cumin, oregano, and smoked paprika, cooking until fragrant, about 1 minute. The spices should become aromatic but not burn.

Step 4: Simmer the Chicken

Pour in chicken broth, diced tomatoes with their juices, green chilies, and add the whole chicken breasts. Bring to a gentle simmer, reduce heat to medium-low, cover, and cook until chicken reaches 165°F internally, about 15-20 minutes. Remove chicken to a cutting board and shred with two forks while still warm.

Step 5: Complete the Soup

Return shredded chicken to the pot along with the roasted diced poblanos, black beans, corn, and lime juice. Simmer uncovered for an additional 15 minutes to meld flavors. Taste and adjust seasonings with salt and pepper. Just before serving, stir in the chopped cilantro.

Step 6: Serve

Ladle the hot Poblano Chicken Tortilla Soup into bowls and top with crispy tortilla strips, diced avocado, a dollop of crema or sour cream, shredded cheese, and additional cilantro. Serve with lime wedges on the side for squeezing over individual portions.

Variations

For a creamy twist on the classic Poblano Chicken Tortilla Soup, stir in ½ cup of Mexican crema or heavy cream during the final 5 minutes of cooking. This creates a luxurious texture while mellowing the heat from the poblanos. The resulting soup becomes richer and more indulgent—perfect for chilly evenings when you crave extra comfort.

Health-conscious eaters can easily transform this into a lighter tortilla soup with poblanos by using cauliflower rice instead of tortilla strips as a garnish. Simply pulse cauliflower florets in a food processor until rice-sized, then sauté until tender-crisp before using as a topping. This variation significantly reduces carbohydrates while adding extra vegetables and maintaining a satisfying texture.

Vegetarians haven’t been forgotten—replace the chicken with 2 cans of drained, rinsed pinto beans and use vegetable broth instead of chicken broth. The beans provide ample protein and hearty texture, while the roasted poblanos ensure the soup maintains its distinctive character. Add a tablespoon of nutritional yeast for a subtle umami boost that compensates for the absence of chicken.

Storage and Serving

This Poblano Chicken Tortilla Soup keeps beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually improve after a day as the ingredients have time to meld. For longer storage, freeze portions in freezer-safe containers for up to 3 months—just be sure to leave about an inch of headspace for expansion. For best results, freeze the soup without the garnishes and add fresh toppings when serving.

When reheating, warm the soup gently on the stovetop over medium-low heat until steaming but not boiling, which helps preserve the texture of the chicken and vegetables. If the soup thickens after storage, simply thin with a splash of chicken broth to reach your desired consistency.

For an impressive dinner party presentation, serve your Poblano Chicken Tortilla Soup as part of a Mexican-inspired soup and salad combo alongside a simple jicama and orange salad. Alternatively, transform it into a robust meal by pairing with cheese quesadillas for dipping. For casual family dinners, set up a DIY topping bar with various garnishes, allowing everyone to customize their bowl exactly to their liking.

FAQs

Can I make this soup less spicy?
Yes, you can easily reduce the heat level in your Poblano Chicken Tortilla Soup. Poblanos are generally mild, but for even less heat, remove all the seeds and ribs, or substitute one poblano with a green bell pepper. You can also omit the canned green chilies or use a mild salsa instead.

What’s the best way to achieve tender chicken?
For perfectly tender chicken, avoid boiling the soup aggressively. Instead, maintain a gentle simmer and cook just until the chicken reaches 165°F internally. Letting the chicken cool slightly before shredding also helps retain moisture.

Can I use rotisserie chicken to save time?
Absolutely! Using pre-cooked rotisserie chicken is a great time-saver. Simply shred about 3 cups of meat and add it to the soup during the last 10 minutes of cooking to warm through and absorb the flavors.

How can I make this soup thicker?
If you prefer a thicker consistency, mash some of the black beans before adding them to the soup, or blend 1-2 cups of the finished soup and return it to the pot. Alternatively, simmer uncovered for 5-10 minutes longer to reduce the liquid.

Is this soup gluten-free?
This Poblano Chicken Tortilla Soup is naturally gluten-free, provided you use certified gluten-free corn tortillas and check that your canned ingredients (beans, tomatoes, and chicken broth) are labeled gluten-free, as some brands may contain additives with gluten.

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